Strawberry shortbreads
Always popular, this simple combination of flavours are made for each other.
PER TARTLET 400 cals, 29g fat, 18g sat fat, 31g carbs
1 Whizz the shortbread ingredients in the food processor until the mixture comes together. Divide it into 10 even-sized balls. Place one into each tartlet tin. Use your fingers to press out the dough to the base and slightly up the sides. Prick each with a fork and chill them for 30 mins.
2 Heat the oven to 140C Fan/Gas 3. Bake for 25-30 mins until pale golden brown. Leave to cool in the tins for a few mins, then transfer to a wire rack to cool.
3 For the filling, whip the cream and sugar until soft peaks form. Stir through the creme fraiche.
4 To serve, lay the shortbread base down, spoon over the cream and top with strawberries. Dust with icing sugar.
COOK'S TIP
If you don't have tartlet tins, cut the shortbread with a fluted cutter. Chill for at least 30 mins and bake.
Custard berry tart
With a pretty, patriotic design, this dessert is surely fit for a king!
PER SERVING 593 cals, 43g fat, 20g sat fat, 41g carbs
この記事は Woman's Weekly の May 09, 2023 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は Woman's Weekly の May 09, 2023 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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